Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles | Serious Eats : Recipes

5/26/14 6:55 AM

SERIOUS EATS: RECIPES

Crisp, Flaky, Pepperoni Pizza Puff Pastry

Waffles
Posted by J. Kenji Lpez-Alt, May 12, 2014

[Photographs: J. Kenji Lopez-Alt]

We combine store-bought puff pastry dough with pepperoni pizza-themed fillings, and roll it up using the traditional Chinese
scallion pancake method as our inspiration before pressing the whole thing into a waffle iron. The result is a buttery, cheesy,
crispy, flaky, flavor-packed treat.

Ingredients
serves Serves 4 to 6 as a snack, active time 15 minutes, total time 15 minutes
Flour, for dusting
1 (1/2-pound) sheet frozen puff pastry, thawed
2 cups homemade or store-bought pizza sauce
6 ounces thinly sliced pepperoni
6 ounces shredded mozzarella cheese

Procedures
http://www.seriouseats.com/cgi-bin/mte/mt-cp.cgi?__mode=print_pahow_ingredients=1&show_procedure=1&show_photos=1&show_comments=0

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Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles | Serious Eats : Recipes

5/26/14 6:55 AM

1. Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet,
lightly flour top, and roll into an approximate 16- by 16-inch square.

2. Spread 1/2 cup sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese,
leaving a 1 inch border on all edges.

3. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.

4. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook
until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers
190 to 200F, about 12 minutes.

5. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.

Printed from http://www.seriouseats.com/recipes/2014/05/crispy-flaky-pepperoni-pizza-puff-pastry-waffle-recipe.html

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